The Vegetarian Lunchbasket: Over 225 Easy, Lowfat, Nutritious Recipes for the Quality-Conscious Family on the Go

The Vegetarian Lunchbasket: Over 225 Easy, Lowfat, Nutritious Recipes for the Quality-Conscious Family on the Go

Linda Haynes

Language: English

Pages: 208

ISBN: B004O4C1IC

Format: PDF / Kindle (mobi) / ePub


More than 200 great low-fat, tasty vegetarian recipes that are easy to follow, simple, and quick to make. Great suggestions for alternatives to meat, eggs, mayonnaise, margarine, and oils — lowering fats and cholesterol while maintaining taste and variety.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread This can also be mixed with hot vegetables or used in place of mayonnaise in a vegetable or burger sandwich. � cups Yogurt Cheese (page 51) 2 to 3 tablespoons tahini Dash of tamari sauce Hot water as needed In a bowl, mash all ingredients together. Store in a covered container in the refrigerator for up to 5 days. Best if eaten within 3 days. Makes � cup Chickpea Salad 3 cups cooked chickpeas (garbanzo beans) 1 cup Yogurt Cheese (page 51) 1 cup cottage cheese 2 cups chopped

Stuffed Tofu Triangles 3 cups chopped spinach 1 cup shredded Cheddar cheese Salt to taste 1 pound firm tofu, drained 4 tablespoons canola oil Goma-shio for sprinkling 1. Steam spinach over boiling water in a covered pot until it wilts. In a bowl, combine spinach with cheese and salt. Cover and set aside. 2. Slice tofu into 1-inch-thick slabs; press gently to drain. 3. Heat oil in a skillet over medium heat. 4. Fry tofu in hot oil until golden brown. 5. Cut each square of tofu in half

Cabbage Soup, 56 Cakes carob, 183 chocolate, 183 Kingsmont Peanut Butter Cake, 183-84 lemon, 183 Medieval Honey Cake, 183 spice, 183 Sumitra’s Cheesecake, 186 Calcium Drink, 83 Canola oil, Nut Milk Mayonnaise, 163 Carob Cake, 183 Carob chips Crunchings & Munchings, 174 Crunchy Chip Cookies, 187 Carob powder, Halva, 185 Carrot Salad, 88 Carrots Basic Burgers, 150 Branny Bran Muffins, 11 Brown Gluten Stew, 76 Carrot Salad, 88 Coleslaw, 88 Fruit Spread, 44 Hearty Stew, 75

Fruit Spread, 44 Tunbridge Truffles, 188 Puddings Indian Pudding, 193 Rice Pudding, 196 Sesame Pudding, 195 Squash Pudding, 192 Sweet Potato Pudding, 192 Pumpkin Lettuce Rolls, 27 Pumpkin Pie, 194 Rice Nuggets Monadnock, 136 Pumpkin Pie, 194 Q Quiches Madhuri’s Ricotta, 141 Tofu, 151 Quick Ketchup, 158 R Rainbow Clouds, 77 Rainbow Prisms, 191 Raisins Boston Brown Bread, 9 Branny Bran Muffins, 11 Carrot Salad, 88 Coleslaw, 88 Crunchings & Munchings, 174 D. V.'s Mincemeat,

others with spicy sauces. 4 cups water 1 teaspoon salt 2 cups garbanzo flour (uncooked dried chickpeas ground in a blender) 1. Whisk all ingredients together in a pot. Stir over medium heat until mixture thickens and pulls away from the sides of the pot. 2. Stuff into juice cans or wide-mouth quart glass jars. Let cool and slice �-inch thick. Bake at 350°F for 20 minutes. Variation: Replace garbanzo flour with cornmeal. Makes about 24 chips Tortillas Place tortillas flat in a baking pan,

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